Greek flatbreads with chicken gyros, creamy tzatziki and a crisp Greek salad.
Proper comfort food — fresh, lighter and thoroughly delicious.
The flatbreads are incredibly easy to make — soft and chewy in texture, and just right for a portion of gyros.
I served them with my layered tzatziki – find the recipe here, where the tzatziki is topped with Greek salad, but you can of course also serve the dressing and the salad separately.
I also added a good handful of rocket, but you can easily leave it out or swap it for mixed salad leaves, romaine or something else.
I used my homemade gyros seasoning – click here for the recipe. I think it tastes fantastic, but you can also buy it ready-made in the supermarket.
Flatbreads with chicken gyros, tzatziki and Greek salad
Recipe for Greek flatbreads with gyros-spiced chicken, tzatziki and Greek salad.
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Ingredients
Gyros chicken
- 600 g chicken breast
- 2-3 tbsp gyros seasoning – click here for the recipe
- 2 tbsp tomato purée
- Salt and pepper
- Oil
Greek flatbreads – makes 8
- 350 ml lukewarm water
- 25 g fresh yeast
- 550 g plain flour
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- Oil or cooking spray for frying
Tzatziki with Greek salad
Tzatziki
- 1 1/2 cucumber
- 400 g Greek yogurt
- 3 cloves garlic, finely grated
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp dill or mint, finely chopped
- Salt and pepper
Greek salad
- 1/2 cucumber
- 2 peppers, ideally one red and one green
- 14 cherry tomatoes
- 1 small red onion
- 120 g feta
- 1 handful parsley, finely chopped
- 1/2 jar olives, black or green
- 3 tbsp olive oil
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- 2 tsp good dark balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1 1/2 tsp oregano
- Salt and pepper
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Method
Greek flatbreads
- Dissolve the yeast in the water, then add the sugar and oil.
- Mix the flour and salt, and stir it in a little at a time. Knead the dough, ideally in a stand mixer, until the flour is fully worked in and the dough gathers around the hook.
- Cover the bowl with cling film and a tea towel and leave the dough to rise in a warm place for about an hour.
- Divide the dough into 8 equal pieces, about 110 g each, and roll them into balls – this makes them easier to roll out into circles.
- Roll each ball out into a large circle that fits your frying pan; it should be about 2-3 mm thick. Dust with a little flour if needed.
- Heat a frying pan over a medium heat, and spray it with a little cooking spray or brush it with a little oil.
- Cook the flatbreads for a couple of minutes on each side over a medium heat, until they puff up and turn light golden brown. Use a little cooking spray each time you turn a flatbread and start a new one; it keeps the flatbreads soft and moist.
- Stack them on top of each other as they are done, and cover them with foil or a tea towel so the flatbreads stay lovely and soft.
Layered tzatziki
- Coarsely grate the cucumber and squeeze out as much liquid as possible. Put the cucumber in a sieve, season with a little salt – roughly the amount you would put in the dressing – and toss it with your hands.Leave the cucumber to drain for about 15 min., squeezing the liquid out of it a few more times as it drains.
- Stir the yogurt together with the garlic, olive oil, lemon juice and dill or mint.
- Then fold in the cucumber, and season the dressing with freshly ground pepper and a little more salt if it needs it.
- Next, mix the dressing for the Greek salad.Stir the olive oil together with the Dijon mustard, honey and balsamic vinegar until the mustard is fully incorporated into the other ingredients, then add the garlic, lemon juice and oregano.Season with salt and pepper.
- Halve the cucumber lengthways and scoop out the seeds with a spoon, if you like. Cut the cucumber into thin slices.
- Cut the peppers and red onion into strips and halve the tomatoes.
- Mix all the vegetables with the olives, parsley and feta, pour the dressing over and toss well.
- Spread the tzatziki in a thick layer on a plate, and top with the Greek salad.Keep in the fridge until the chicken is ready.
Gyros-spiced chicken
- Slice the chicken, not too thickly.
- Heat a good glug of oil in a frying pan, and brown the chicken.
- Add the gyros seasoning and heat through for a minute or so, then stir the tomato purée into the chicken.If needed, you can add a splash of water to loosen the tomato purée.
- Season the chicken with salt and pepper.
Flatbreads with chicken gyros, tzatziki and Greek salad
- Serve the warm flatbreads topped with tzatziki, Greek salad and chicken gyros, plus a handful of mixed salad leaves or rocket, if you like.
Nutrition
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shako mako
Serverede den i går for min familie til lille juleaften, og de var alle vilde med den !
Hej Jeannette
Ihhh hvor godt at høre, tusind tak for din bekend 🙂
Warm wishes, Dianna
Kan det laves i ovnen
Hej Emma
Altså kødet eller brødene?
Warm wishes, Dianna
Virkelig lækkert
Tusind tak Christina:)
De er allerede blevet et hit herhjemme – wow de er gode!!!!
Hej Janie
Hvor er det sødt af dig at skrive, – det gør mig så glad at høre 🙂
Tusind tak 🙂
Warm wishes, Dianna
Genialt…. “Mor hold kæft hvor smager det godt”! Det smager fantastisk
Hej Britt
Hvor er det bare dejligt at høre altså, tusind tusind tak for din dejlige besked 🙂
Warm wishes, Dianna
Kan man lave fladbrødene dagen før eller tidligere på dagen de skal spises og så varme dem i ovnen når de skal bruges? 🙂
Hej Nadia
Det kan du sagtens gøre både dagen før eller tidligere på dagen. Lun dem i ovnen med folie over eller en tur i mikroovnen med film over 🙂
De kan også sagtens fryses 🙂
Warm wishes, Dianna
Manden sagde fxxxxxx fantastisk. It’s a keeper
Hejsa
Ej hvor gør det mig bare glad at høre, – tusind tak for din besked:)
Warm wishes, Dianna